\, 



TX 551 

.ri4 
Foods and copy i 

Food Values 



WITH SUGGESTIONS HOW TO REDUCE THE 
COST OF LIVING 



Michigan 

Dairy and Food 

Department 



GILMAN M. DAME JAMES W. HELME 

Commissioner Deputy Commissioner 

FERN L. SHANNON M. J. SMITH 

State Analyst Chief Clerk 



\ 



1 



OCT 14^9" 



c^ 



^-i^w 



THE VALUE OF FOODS. 

Many people fail to realize that the primary use of foods is to supply 
the body with warmth, energy and the necessary materials for rebuild- 
ing such parts of the body as have been worn out in the act of living. 
The pangs of hunger are simply the outcry of nature that necessary 
material shall be supplied to repair bodily wastes and furnish fuel 
to create energy to run the human machine. 

When we satisfy the pangs of hunger we are apt to do so without 
much regard as to the suitability of the food used or its comparative 
cost with other foods of similar composition. 

Years ago the dairyman discovered he must feed a "balanced" ration 
to the dairy cow; that is, a ration containing a certain amount of 
"carbohydrates" to furnish the cow with heat and energy, and a cer- 
tain amount of "protein" to repair the muscular system and produce 
milk. But the dairyman did not stop here. After examining the 
composition of different food stuffs suitable for the cow's consumption, 
he found that "carbohydrates" and "protein" were much more ex- 
pensive in some foods than in others. He thereupon selected such 
foods as were the cheapest and yet would "balance" the cows' ration. 
In other words he selected not only a "balanced" but an economical 
ration. 

THE HIGH COST OF LIVING. 

Much discussion is now being had over the high cost of living. The 
tremendous advance in the prices of nearly all food stuffs has brought 
much hardship to the masses of people. 

Both political parties in their platforms promise investigation and 
possible relief from the high cost of living. These investigations will 
be long drawn out and relief, if any, that can be had by legislation will 
be uncertain and long delayed. The object of this bulletin will be an 
endeavor to give the consumer immediate partial relief by pointing out 
the value and price of various food stuffs, their uses in building up the 
body and the cheapest foods that are available for those purposes. A 
study of the science of food values and application of the same will 
effect large reductions in the cost of living. 

THE USES OF FOOD CONSTITUENTS. 



We have before stated that some foods supplied warmth and energy 
to the body. These are different kinds of force, one of which can be 
changed into the other. Many of these foods do not assist in repair- 
ing the waste of the body, because they do not contain the necessary 
elements of which the body is composed; hence the warmth-and-energy 
foods must be supplemented by foods that contain the materials of 
which the body is composed. It will be therefore necessaiy for the 
proper understanding of the food question to know the composition of 
the body and the foods necessaiy for it. The constituents of food are 
for these purposes divided into five classes : Fat, Oarbohy'drates, Protein, 
Mineral matter and water. 



Fat is found in animal products such as meat, butter, clieese and 
milk; also in the oils of the olive and cotton seed and in various nuts. 
Grains like oats and corn also have considerable fat. 

These fats or oils furnish force to the body in the form of heat and 
energy. A given weight of fat produces more than twice as much energy 
as the same weight of sugar or starch foods. 

If more fat is taken than the system demands, the surplus fat may 
be stored in the body as fat to ser^e as a source of heat and energy at 
some future time if needed. 

Fat does not produce muscular tissue but by chemical processes is 
virtually "burned" in the body to produce power. 

Carbohydrates are substances which are so named because they consist 
of carbon, hydrogen and oxygen. The most common carbohydrates are 
the sugars such as milk sugar, cane sugar and grape sugar; starches, 
which are the principal parts of wheat, corn and other cereals and 
also of vegetables like the potato. Carbohydrates also furnish power 
and energy to the body like the fats but only about half as much. They 
may be changed in the body to fat and stored up for future use. Like 
fat carbohydrates do not produce muscular tissue. 

Protein (Pro-te-in) is a name applied to a large class of substances 
containing nitrogen such as lean meat, the white of eggs, the casein of 
milk, the gluten of flour and other cereals. Protein in foods is used 
by the body to repair and grow the muscular tissue. It is the most 
important of the food stuffs and generally the most expensive to buy. 
It can also be used for heat and power like the fats and carbohydrates 
but should not be, as the former are not as expensive. 

Mineral matter in food is the ash left after the food is burned. The 
mineral matter of the body consists of phosphate of lime, of which 
the bones are composed and compounds of sodium, magnesium, Potas- 
sium and iron which are found in the blood and the muscular tissue 
in small amounts. 

Mineral matter occurs more or less in all foods in suflScient quantities 
for bodily needs so that but little heed may be given it in formulating 
a balanced ration for human consumption. 

Water — more than half the weight of the human body is water. It 
is absolutely essential to life as it helps perfomi the ^processes of diges- 
tion, distributes the food material to all parts of the body and maintains 
the body at a unifoi-m temperature. It is a natural constituent 
of all foods and being abundant in nature no attention is given to it 
in formulating a ration. 

These different classes of food materials occur combined in nearly 
all foods, but the relative amount of the different substances varies and 
occasionally in some foods one is entirely absent. 

The average human body contains about 15% fat, 18% protein, car- 
bohydrates 10%, mineral matter 6%, and water 60%. 

The charts shown in this bulletin give the relative amount of 
different food constituents in our most common foods. 

One term given in the illustratious has not been explained. We 
have noticed that fat and carbohydrates are actually burned up in the 
body to produce heat and power. Every fuel gives out a definite quantity 
of heat when it is burned and the value of the fuel is determined by the 
amount of heat produced by a pound of it. A "Calory" is the uuit for 



measuring heat, just as a pound is the unit for measuring weight. A 
Calory is the amount of heat necessary to raise the temperature of one 
liter of water one degree. 

The tables following the charts are tabulated from them, and show 
in a better form the relative amount of the various constituents in our 
common foods. It will be noticed that vegetable foods are generally 
high in carbohydrates and animal foods high in fats, wliile the amounts 
of protein in both animal and vegetable foods may run as high as 25%. 
Different foods vary greatly in this respect. 

It has been estimated that a man at hard work requires 3l^ ounces 
of protein, 3% ounces of fat and 17% ounces of carbohydrates to meet 
the demands of the system each day. 

The last two tables have been arranged to show the cheapest source 
of protein and the cheapest source of power and energy in the foods 
mentioned in the previous tables. 

The first table shows the amount of protein in each of these different 
foods that can be furnished for one cent, and the foods are arranged in 
the order of the amounts supplied at that price as estimated upon the 
cost per pound given in the preceding column. The second table is 
arranged in a similar manner with reference to the heat and energy 
furnished. 

Neither table shows the relative amount of food value obtained for 
the same price. As heat and energy and muscle building material are 
all necessary for the support of life, the two tables must be considered 
together in determining the relative food values. The fuel value of 
food may be detennined from the analysis. To determine the number 
of calories per pound, multiply the sum of the per cent of carbohydrates 
and protein bv 18.6. To this product add tlie product of the per cent 
of fat multiplied by 42.2. 

THE PALATABILITY OF RATIONS. 

The dairyman knows that his milch cow demands 2i/^ pounds of protein 
and a proportionate amount of carbohydrates. These he gives the cow 
from the cheapest foods available but he recognizes one exception, that 
is the ration must be palatable. The cow must like it or she will not 
do well on it. Likewise palatability is a necessary thing in human 
eating. We notice from the tables given that the cheapest thing that 
human beings can eat which contain the necessary food constituents 
are^ats, corn, wheat and rye. But the human stomach is not as large 
or powerful as the bovine stomach, and a strictly grain diet would 
lack palatability and variety, both of which must be considered in 
formulating the human ration. 

PROTEIN IN THE RATION. 

By far the most important item in human food is the protein part of 
the ration. It is this element that must be had to repair the waste 
of the muscular tissue of the body. Being the scarcest of the food ele- 
ments, it is the highest in price and a material reduction in living cost 
can be had if we select those protein foods that are relatively cheap. 
\ The cost of 3I/3 oz. of protein in a day's ration in oats, corn or wheat 
would be about 2% cents but as these foods are low in protein a man 



Chart I MilK and Milk Products. 



U S Departmeot of Aqncutture 

OfTiceaf r.xpenmefit Stations 

AC True. Director 



FVepoTf'd by 

C.ri^NGWORTHY 

Dipert in Charge of Nutnton Irrvestigatioos 



COMPOSITION OF FOOD MATERIALS* 



conu 

Proton 



mm 

Carbohydrates 



mm 

Water 



I Fuel Volue 
4 Sq lo Lquol; 
tOOO Oilorie- 



WHOLE MILK 



Ash:a7- 




/ater:87.0 



^R-otein:3.3 



Carbohydrates: 5.0 

D 

FuEX v/vlue::310 calories pcr pound 



BUTTERMILK 



Fat: 0.5- 
Ash:0.' 




Carbohydrates:4.8 



SKIM MILK 




Carbohydrates- J .1 
Fuel value :1 65 calorics per pound 



CREAM 



—Water: 91.0 



-FV-ote.n:3.0 Fat:18.: 



Ash:0. 




Carbohydrates: 4^.5 



FutL VALUE:160 CALORIES PER POUND FuEX VALUE:865 CALORICS PCft POUND 



would have to eat about 2 pounds a day of these foods to secure the 
necessary protein. We must, therefore, select foods that are richer in 
prtein. 

Most people depend on meat for the protein element. .But a days' 
ration of protein in beef, pork or lamb would cost 18 cents. The com- 
mon white or navy bean contains a large amount of protein, and a days' 
ration of protein in beans would cost less than 5 cents. 

Other cheap sources of protein are as follows : The price in cents 



'Chart I Eggs and Cheose 



US Department of Agriculture 
Office of Experiment Statior« 
- AC True: Director 



PVepared by 

C.FLANGWORTHY 

Ejpert m Chonje of Nutrition Investigations 

COMPOSITION or FOOD MATERIALS. 

mnD ^m mm ^^ frmni ■■^oeivoiue 

Protein fat Corbohydrijtes ^3^> Water 



i Sq In. Ejquols 
(000 Calories 



WHOLE eCG 



Water: 




ccc 

WHITE AND YOLK 



m862 



fi-ot e.n.1^.8 

ratiio.5- 

A3h;1 

TuEJ. VALUE OF 

WHOLE EGO- 



n 



700 CAL0RIE5 
PCR POIWD 



CREAM CHCC^C 

Water:3^, 




Fuel value of yolk 



1608 CALORIES 
«>CR POUND 



COTTACE CHEC^C 

Water-. 7 2£) 



in: 20.9 




Fuel value 
1950 caldwe5 pcr pound 



CALORIES PER POUND 



being the price of 3% ounces of protein in the foods named which is 
the' amount needed by a healthy man at hard work. Cottage cheese, 
9 cents; skim milk, 14 cents; cream cheese,, 16 cents. The figures here 
given should not be entirely relied on for many of the foods having 
a high protein cost have also a large value in fats and carbohydrates 
and both must be considered in making up a ration. We desire at this 
time, however, to call especial attention to the value of beans as food. 
They have a very large available quantity of protein exceeding meat 
in that respect and the price is very low. Moreover the State of Mich- 



Chart 3. Meat Fresh and Cured. 



U.S Deportment of Agriculture 

Office of EJiperimBnt Stations 

A C.True: Director 



by 

C.FLANGWORTHY 
Ejpert in Charge of Nutrition Investigdtions 



COMPOSITION OF FOOD MATERIALS. 



mnD 

Pwtein 



LAMB CHOP 

EOIBLE PORTION 



Corbohydrotes 



nTTTTTl 

Water 



fuel Value 



100 

PORK CHOP 

PORTION 



Sa h.Equob 
i5 Calories 




Pud. 

VALUE 



igan raises more and better beans than any state in the union and 
eating beans not only saves money for the consumer but helps a Mich- 
igan industry. 



HEAT AND POWER IN THE RATION. 



For energy and heat the \Yorking man must be supplied with I7I/3 oz. 
of carbohydrates. For this the various grains like oats, corn and wheat 
rank very high also the sugars, but by far the most available, both from 



Chart 4. Fah.Rih Products, and Oysters 



US. Department of Agriculture 

Office of Experiment Stations 

A C.Trye: Director 



FVepored by 

C.FLANGWOR'mY 

EJ^teK in Charge of Nutrition Int^esttgdticns 



COMPOSITION OF FOOD MATCRIAU. 



UHID ^m rnmn ^^ [mmi 

Protein Fat Carbohy<t-<jtes Ash Water 

COD 

Lean Fish 



■ Fuel Value 
4. So. In. Equals 
1000 Calories 

SALT COD 




325 CALORIES PER POUND 

FVoteinrlS.S 



OYSTER 



FuCL VALUE: 

P I Water: 53. 

A-IO CALORIES PER POUND 

FVotein:2l 
Fat-.. 3. 



If at- .4 Water:86 
Carbohydrtrtes : 3^ 7, 

Ash: 1.2 




Ash: 2^, 




FVotein:6.2 
SMOKED HERRING X^.^-^^'^^shfl.O 

Fue l val ue 

Water: 34.6 • 235 CALORIES per pound Water: 73 
otein:36.^ R-otetn:l8, 



NACKCRCL 

Fat Rsh 




FutL 



Fuel 



m 



1355 CALORIES PER POUND 6 ^ 5 CALORIES PER POUND 




cost and the standpoint of health is the potato. The carbohydrates in 
the potato are more easily digested than those of the cereals and be- 
sides the potato contains a large amonnt of mineral salts necessai*y 
for the maintenance of bodily health. Michigan produces more bushels 
of potatoes than any state in the union with one exception and we 
can help our health, our pockets and our state by eating more potatoes. 
Tn this bulletin we reprint an article on the potato as a food by Dr. 
J. H. Kellogg, head of the famous Sanitarium at Battle Creek. We 



10 



Chart 6. Buttar and ether Rit-YieMinfl Roods. 



USDeportment of AgricuJture 

Office af Eipsriment Stations 

A.C.TrveiOirectDr 



FVepared by 
CrLANGWORTHY 



Ejq>ert in Charge of Nutrition InvesUgcitiow 

COMPOSITION OF FOOD MATCRIALSo 

^ mm ^ QniD ■/rq'Jf'&is 

PWtoin Fot C(jrbohydr<jte» Ash Water wKt 1000 Calories 

OUVE OIL 



oniD 




BACON 




:4-A 



3030 CALXJHitS PCR POUNE 

yffrnTOfRTht — Watenl3.2 



A»h:0.3 



BUTTER 

Fat:85 



Ail^ 




3510 CALDFC5 PCH POUND 
r:l1.0 



LARD 



*'-Ph)t«n:1.0 



3^10 



CALCmiCS PCR POUND 




ask a careful perusal of the same as it is probably the best article that 
has ever been written on the subject. 



SOME SUGGESTIONS AS TO WASTE IN FOODS. 

In recent years many foods have been put up by the manufacturer 
in paper packages; while these packages are both convenient and sani- 
tary, the purchase of food therein is often very expensive to the con- 



11 



Chart 6. Cereal eraina. 



U.S.Ooportment of Agriculture 

Office of Experimeflt Stations 

A.CTrueiOireator 



\nnn 

Pwtem 



by 

CFLANGWORTHY 
Ejqiert in Charge of Nutrition Invest^dtions 

COMPOSITION OF FOOD MATERIALS. 

rrrrni 

Water 



Fat 



Carbohydrates 



Ash 



I Fuel Value 
}. Sa h. Cqual» 
1000 Coiorie* 



CORN 



VfHCAT 



Fat: ^. 



Ash:! 




Water: 10, 
R-otein:12., 



FuEX VALUE 



1800 CALORIES 
PER POUND 



OAT 



drates: 73.^ Carbohydrates 



BUCKWHEAT 

FVotein.-IO.OLjfi^ater: 12.6 
•Carbo^___----1p|^at:2.2 
hydrates: 73.£ ^'^^'^^^sh: 2.0 

Fua VALUE 




,73^i-; 



at: 1.7 



sh:f.8 



1750 CALORIES 
PER POUND 



Fat: 5, 



JL.-Water:11.0 
0-J8M=Voteiri:11.^ 



RICB 



Water: 12j 
R-oteinrS^C 



I jCarbo 



hydrates: 69.2 



UEL VALUE 



1720 CALORIES 
PER POUND 




at: 2.0 



Ash. 1.0 



Fat:1.5- 

Carbo- 

hydrates: 73.9 V/-Ash; 1.9 

fuEL VALUE 



UEL VALUE 



1720 CALORIES 
PER POUND 



1 750 CALORIES 
PER POUND 



sumer. Take the breakfast foods for example. The net weight of a 
package of corn flakes is abont 10 ounces. Now the package is simply 
com and its food values can not be of any greater value than an equal 
amount of corn meal. When the consumer gives ten cents for a package 
of corn flakes he is simply paying |320 a ton for corn meal. 

Take the wheat breakfast foods. The net weight of a package of 
wheat breakfast food is 12 to 16 ounces and it sells for 10 cents a pack- 
age. It contains no moi-e food value than an equal amount of wheat 



12 



Chart 7 Bread and other Cereal Foods. 



U5 Department of Agriculture 

Office of Ejtperimetit Stations 

A. C True: Director 



R-epored by 

C.FLANGWOR"mY 

Expert m Charge of Nutrition hvestigeltioni 

COMPOSITION or FOOD MATERIALS. 

miiD 

Protein 



Fat 



Carbohydr<jte» 



Woter 



I Fuel Value 
i- Sq In. Equals 
tOOO ColSries 



WHITE BREAD 



WHOLE WHEAT BREAD 







Carboy 



-.0.9 



OAT 
BREAKFAST FOOD 

COOKED 






^h:1.3 



1215 CALORIES \A/ ,*er. PA- *S 



•Fuel value: 

■ 

li 4-0 CALORIES 
PER POIWW) 

hydrates: 11.5 
CORN BREAD 



Fati4.7 




Ash:2.2 



1205 CALORIES 
PER POUND 



Carbohydrates: 15.8 value 



Fuel B 1 4 1 5 calories 

m j PER POUND 



and at this price the cousumer is paying $4.50 to |6.00 a bushel for 
wheat. In these foods the package costs more than the food, yet we 
throw the package away and wonder at the high cost of living. 

The net weight of a package of biscuit crackers is 5 ounces for which 
you pay 5 cents or 16 cents a pound. Crackers of equal food value 
can be purchased for 8 cents a pound in bulk. 

Bulletin No. 2 of the Kansas State Board of Health, says: 

"The statements so often made in the advertisements of breakfast 



13 



Chart 8- Suga- and Similar Fooda. 



US DspOf^"^®"* ^ Agriculture 

Office of Experiment Stations' 

AC True: Director 



R-epored by 

CFLANGWORTTIY 

Expert n Charge of Nutrition investigations 



COMPOSITION OF FOOD BAATERIALS* 



aniD ^^^ wmm k^x^ rTTTm 

Protein Fat Carbohydr<ites Ash Water 




J Fuel Value 
i Sq. In. Equals 
1000 Calories 

MOLASSES 

Water:25.1 



.100.0 '^"'^^^Mit" 






1860 CALORIES 
"CR POUND 



MAPLE 4UCAR 



STICK CAMDY^^ 

Carhjphydrate3;96.5 



Fuel 



1290 CALORIES 
PER POUND 



bh:a2 



Ash:0 




hydrates:8£.8 hydr 



ruEL VALUE 



1540 CALORIES PER POUND 



Fuel vALulr^*h:0.2 | 

1520 CALORIES PER POUND 



foods, that their particular product has a special nutritive value not 
found in the grain or cereal from which it is made is on its face entirely 
false. The retail price of these products is from two to five times the 
price of meal or flour made from the same grains. From a standpoint 
of economy, therefore, these products have no legitimate ground for exist- 
ence." 

The Bulletin of the Main Agricultural Experiment Station for 1906 
quotes the cost in cents per pound of some of these cereal foods : Quaker 



14 



Chauf 9. Root» and SuccdentVcgetabtes. 



U.S. Department of Agriculture 

Office of Ejcperiment Stations 

A.C.Trues Director 



by 

CFLANGWOR-mY 
Ej^ert n Charge of Nutrition hvestigcitions 



COMPOSITION OF FOOD MATERIALS. 



mnD ^ mm ^^ anm 

Phjtem Fat Carbohydrates Ash tVater 



I Fuel Valve 
t- So. In. Eouola 
KX>0 Calories 




CALDRItS PCR POUND 



Oats, 3 cents; Cream of Wheat, 8.8 cents; Grape Nuts, 14 cents; 
Shredded Whole Wheat, 15 cents; Force, 16 cents; Flaked Rice, 18 
cents; Granula, 27 cents, and Prof. E. H. S. Bailey, food analyst for 
the State Board of Health, in an article in December Popular Science 
Monthly, adds the following : Quaker Corn Flakes, 13 cents per pound ; 
Kellogg's Corn Flakes, 13 cents; Maple Corn Flakes, 14 cents; Post 
Toasties, 14 cents; Grape Sugar Flakes, 17 cents; Malta Vita, 18 cents; 
Sugar Corn Flakes, 20 cents ; Holland Rusk, 22 cents, and Puffed Wheat, 



15 



Chart JO. Legumea. and Com. 



U.S Department of Agriculture 

OfTice of Experimeiit Stations 

AC True: Director 



by 

C.i=:LANGWOR'mY 
Ejpert in Qharge of Nutrition b/esUgdtions I 



COMPOSITION OF FOOD MATERIALS. 



nmn 

Protein 



Fat 



mm 

Corbohydnjtes Ash 



nrnrm 

Water 



I, Fuel Value 
4: Sa In. Cquob 
1CX)0 Calories 



SHELLED BEAN FRESH. 

|P^ater:58.9 

Carboh^rates: 29 4 

-Ash:2.0 




NAVY BEAN, DRY. 




sh:3.5 



Fu£L VALUE: 



740 CALORIES PCR POUND 1 600 CAUDWES PCR POUND 

STRING BEAN . GREEN. 

Carbohydrates: 7. V---j^^A5*^*-0-8 

^^^^'■■^^•^ — ^QlllTIlIlTlIIl^^ 

TuEL VALUt 

c 

195 CALORIES PER POUND 

CORN, GREEN 

OJIBLE PORTION 

Carb^hxdrate3;19.7 
h-.0.7 




29 cents. Professor Bailey then comments as follows: "At this rate a 
bushel of wheat, which might be originally Avorth one dollar, would when 
a made into a breakfast food cost the housekeeper from five to twelve 
dollars, calculating that 75 per cent of the grain is available as food, 
as is the case in making wheat flour. Oatmeal in bulk sells at five 
cents a pound, and simple preparations of other grains at from five 
to seven cents." 

"These are a few of the illustrations to show 'where the money goes/ 



16 



Chart II. Fresh and Oned Fruit 



US DepartfTtent of Aqncutlure 

Offic«</ Eipeoment Stations 

^CTrue: OirBCtor 



FVppared bv 

CrLANGW0Rt><Y 

Zjper' in C^iorge of NutritJOi Investigations 

COMPOSITION OF FOOD MATERIALS. 

nmD ^m mm ^^ qued 

FVoUin Fat GorboM''<rte» ^'^ Woier 



' Sq In tpuol» 
1000 Calories 



APPLE 

taoiS PORTION 



DRIED PIC 

tOBlX PORTION 



1475 CALORIES 
PCR POUND 




Full I ^180ca 

VALUE I PER P 



LORIES 
OUND 



UtL H I 460 CALORIES 
VALUE ■ PER POUND 



or at least some of it, expended in the ordinain' household. Some of 
us are living on the luxuries of the market, and use them as food to 
furnish the proteids and carbohydrates and fat for daily consumption. 
Instead of using the oak and maple and pine for fuel, we are feeding 
the fire with mahogany and Circassian walnut and rare imported woods." 

CHEAP CEREALS. 

Cereals for the breakfast table seem to be necessary and they are 



IT 



Chart 12. Fruit and Firuit Products. 



U.S. Deportment of Agriculture 

Office of Enperimcrrt Stations 

AC True: Director 



by 
C.F:LANGWOR"mY 
Expert in Charge of Nutrition investigtftion* 

COMPOSITION OF FOOD MATERIALS. 

Fuel Value 



amD ^^ ^^ ' ^^ fTTTTTH 

Carbohydrate* Ash Water 



Water: 77a, 



FVoteinJ^,3 

FatTTe 



iSq In Eiquds 
1000 Calorie* 



R-ote|n:^.6 




AahmS carbo 

F'uELVALUE: hydrates: 21.1 

^15 CAumiES 
pcR pouftm 



Tuex VALUE- 



1,4-55 CALORIES 
PER POUND _ 



verv cheap when obtained directly from the grain itself. Plain Oatmeal 
and cracked wheat make the best of cereals at a vei-y small expense. A 
much greater food value is obtained in these forms at much less expense 
than in the manufactured products. 

Millionaire food manufacturers and electric signs in every city are 
all paid for by the consumer and do him little if any good. 

The wife of the writer recently went out and bought a bushel of 
wheat (60) pounds of a farmer for fl.OO. She procured a small grinder 
3 



18 



Chart 13. Nuts and Nut Products. 



U.S. Department of Agricutture 

Office of Experiment Stations 

A.C.True: Director 



fVepared by 

C.FLANGWORTHY 
ExpeH ifi Charge of Nutrition lnvestig<itic 



COMPOSITION OF FOOD MATtRlALS* 



mnD 

Protem 



Carbohydr<ite» 



Otein- 166 




mrnn 

Water 



Fuel Value 
iSa In. Equals 
1 1000 Calories 



CHESTNUT 



R-ote-nlO. 



Carbo 
hydrates :1 6.1 

PEANUT 

Waters 9.2, 




Ash-.2i 



Carbohydrates*. 




3285 CALORIES =^y22^if Ash:2.0 

PER POUND R-otein.-2a8 p^tT38.6 

Fuel value 



PEANUT BUTTER ^^?,9 piS" 
WalgrL2.1 __^^^ 

R'otein:29.3 F¥o1 




Fuel 



1875 CALORIES 
PER POUND 



COCOANUT 

DESICCATED 

Water: 3.5 



Ash: 5.0 — •GS^S^SSS 




Fuel 



2825 CALORICS PER POUND 



Ash: 1.3 



3125 



Fuel value ^ 



CALORIES PER POUND 



and grinds it coarse for breakfast food, and fine for graham gems. The 
breakfast food is cooked for 48 honrs, a fireless cooker being used part 
of the time ; in this way she has a superior article of food at a minimum 
cost. 

A loaf of bakers' bread weighs 14 ounces and sells for five cents. The 
cost of the raw material in the bread is 214 cents. The bread averages 
from 57 to G2% water. Whether the housewife can save by making 
her own bread is a question for each to decide. The cost of 214 cents 
is for raw material at wholesale price. 



19 



Chart 14 Composition. FunctiOns.And Uses Of Tood. 



US Department of Agriculture Prepared by 

Office of Experiment Stations C. F. LAN6W0RTHY 

A CTrue . Director Expert in charge of Nutrition Investigations 

FUNCTIONS AND USES OF FOOD. 
CONSTITUENTS OF FOOD. 



FOOD AS PUR- 
CHASED CONTAINS 



Protein 
Fats 

Carbohydrates 
Mineral Matter Or Ash 



[ Water 
EDIBLL PORTION \ 
Flesh of meat .yolk [ Nutrients 
and white of eggs, 
wheat fl»ur. etc. 
REFUSE 
Bones, entrails, 
shells, bran. etc. 

USE OF FOOD IN THE BODY. 



PROTEIN Builds and repairs tissue 

Whitelalbumen) of eggs, 

curd (casein) of milk, 

lean meat.qluten of wheat. etc.. 

All serve as fuel to 
yield enerqy intheforms^ 

^ATS Are stored as fat ( of heat and muscular 

Fat of meat.butter. p^^^^ 

olive oil. oils of corn 
and wheat, etc 
CARBOHYDRATES" "Ate transformed into fat 

Sugar, starch, etc 
MINERAL MATTER OR ASH - Share m forming bone. 
Phosphates of lime, assists in digestion. etc. 

potash, soda. etc. 

Food is that which, taken into the body, builds tissue or yields energy 



White bread should be avoided as it lacks the bran which contains 
all the mineral elements of the wheat. The bran contains phosphate 
of lime, which builds up the bone. We give the following receipt for 

BKAN CAKES. 

First mix together one cupful white flour and three cupfuls wheat 
bran. Beat together one egg, two tablespoons molasses, a pinch of salt, 
a cupful of sour cream, a teaspoon soda, and stir into this suflacient 



20 



Chart 15' Dietary Standards 



U.S.Department of Agriculture Prepared by 
Office of Experiment Stations C. F. LANGWORTHY 

A.CTrue. Director Expert in charge of Nutrition Investigations 


DIETARY STANDARDS. 


DIETARY STANDARD FOR MAN IN FULL VIGOR 




AT MODERATE MUSCULAR WORK. 






Condition considered 


Protein 


Energy 






Grams 


Calories 




Food as purchased 


115 


3.800 






Food eaten 


100 


3.500 






Food digested 


95 


3.200 






ESTIMATED AMOUNT OF MINERAL MATTER 




REQUIRED PER MAN PER DAY. 


Grams Grams 
Phosphoric acid (PjOs) 3to4 Calcium o.d 0.7 to 1.0 


Sulphuric acid (50J Zto35 Maqnesium oxid 03 05 


Potassium oxid 2io3 Iron 0006 to 012 




Sodium oxid 4to6 Chlonn 


6 to 8 1 








_l 



of the bran flour to make a batter that will run on the tins when dropped 
from the spoon. Rour milk and a small piece of butter may be used 
instead of the sour cream, and sweet milk with baking powder may also 
be used, but care must be taken not to stir them too stifif. 



FRUITS AS FOOD. 



It will be noticed in the tables that fruits and certain vegetables have 
a very low food value. They should not for this reason be discarded. 



21 

Their large bulk and the various acids in the fruits aid greatly in 
processes of digestion and are natures' remedies in the curing of many 
derangements of the digestive system. The citric acid of the lemon 
and orange is good for liver derangement and the malic acid of the 
apple is an invigorator of bowel action. 

As the best remedy to take fat off the system, Dr. Kellogg advises a 
fruit diet. The bulkiness of the fruit allays the hunger craving while 
its low nutritive food value does not tend to pile up flesh or fat on the 
body no matter in how large quantities it is consumed. 

THE VALUES OF MILK AS FOOD. 

One of the most valuable of foods for human consumption is milk 
and it may be largely used as a substitute for meat. A quart of milk 
(cost 8 cents) furnished .016 pounds of protein and 78 calories of fuel 
value for each cent invested. A pound of beefsteak costing 17 cents ^ 
gives .011 pounds of protein and 67 calories of fuel value for each cent' 
expended. It will be seen that a quart of milk has a greater food value 
than a pound of beefsteak and costs less than half as much. 

Considered from the standpoint of food values, one of the cheapest 
and best foods is ice cream although by most people it is considered a 
luxury. Cottage cheese has also a high food value and can be used 
as a substitute for meat. 

We give below a table showing the relative values of a large number 
of foods as compared with milk at 8 cents per quart. 

Each of these foods contains the same amount of nutritive material 
as one quart of milk. 



AMOUNT. 



Kind of Food. 


Cost. 


No. or 
measure. 


Weight 
grams. 


Weight. 


Total cost. 


Pounds. 


Ounces. 


Milk 


$0.08 per qt 

22 per lb 


1 quart .. 


976 

193.3 

566 

307.7 

428.5 

188.6 
137.7 
722.7 
1875 
143 

1304 

1052.6 
774 
187.6 
128.7 


2 


2 

6.8 
3.9 
10.8 
15.1 

6.6 
4.9 
9.4 
2.2 
5.05 

14.0 
5.1 

11.3 
6.62 
4.5 


JO. 08 


♦Cheese 


0.093 




0.35 per doz 

22 per lb .... 


10 


1 


0.29 


tMiat :::::::::: 


0.148 


jcodfish 


15 per lb 






0.141 


[jBread 








0.025 


Corn meal 


03 per lb 






0.009 




1.00 per bu 

0.025 per lb 

06 per lb . . 


7 
Ihead... 


i 

4 


0.026 




0.10 


Dried beans 


0.018 


Granges 


0.40 per doz 

0.60 per pk 

0.20 per doz 

0.15 per lb 


8 
12 
5 


2 
2 

1 


0.226 


Apples . . . 


0.092 


Bananas 


0.10 




0.061 


Nuts 


60 per lb 






0.168 













* Full cream cheese, 
t Meat, fat round beef. 
t Codfish, boneless. 



I Bread, white. 

iiPotatoes, 60 Ib.^to bushel. 



22 



COMPOSITION OF FOOD MATERIALS. 



Kind of Food. 


Protein. 


Fat. 


Carbohy- 
drates. 


Ash. 


Water. 


Fuel value 

calories 
per pound. 


Olive oil 




100.0 
67.4 
81.8 
85.0 

100.0 

4.0 
0.3 
0.5 
18.5 
10.5 

0.2 
33.3 
33.7 

1.0 

28.3 

30.1 
38.8 
18.5 

*;l 

.3 
1.2 
15.8 
7.1 
0.6 

1.8 
0.3 
1.1 
0.5 
0.3 

0.6 
0.6 
4.3 
1.7 
2.2 

5.0 
2.0 
1.5 
1.3 
0.9 

0.5 
1.6 
4.7 
1.5 








4080 




9.4 
4.7 
1.0 




4.4 
0.3 
3.0 


18.8 
13.2 
11.0 


3030 


Beef suet 




3510 


Butter 




3410 


Lard 




4080 


Whole milk 


3.3 
3.4 
30 
2.5 
14.8 

13.0 
16.1 
25.9 
20.9 
17.6 

16.9 
16.1 
18.6 
30.0 
15.8 

21.5 
6.2 
36.4 
18.3 
9.4 

22.5 
2.3 
3.1 
0.4 
4.3 

1.0 
1.3 
10.0 
12.2 
10.0 

11.8 
8.0 

12.2 
9.2 
9.7 

2.8 
11.5 
7.9 
3.0 




5.0 
5.1 
4.8 
4.5 


0.7 
0.7 
0.7 
0.5 
1.0 

0.6 
1.1 

3.8 
1.8 
1.0 

1.0 
4.8 
1.0 

?i 

24.7 
2.0 

13.2 
1.2 
2.0 

3.5 
0.8 
0.7 
0.3 
2.4 

0.6 
0.8 
1.5 
1.8 
2.0 

30.0 
1.0 
1.9 
1.1 
1.3 

0.7 
1.7 
2.2 
1.3 


87.0 
90.5 
91.0 
74.0 
73.7 

49^5 
34.2 
72.0 
53.1 

52.0 
40.3 
61.9 
54.3 
82.6 

53.5 
86.9 
34.6 
73.4 
58.9 

12.6 
89.2 
75.4 
84.6 
18.8 

90.4 
75.3 
10.8 
10.6 
12.6 

11.0 
12.0 
10.5 
35.3 
38.4 

84.5 
24.0 
38.9 
78.4 


310 


Skim milk ... 


165 


Buttermilk 


160 

865 




700 






265 


Yolk of egg. 




1608 




2.4 
4.3 


1950 




510 


Lamb chop 


1540 






1580 






1940 


Beef steak 




1130 


Dried beef 




840 


Cod lean fish 




325 


Salt cod 




410 




3.7 


235 




1355 


Mackerel fresh 




645 


Shelled bean 


29.1 

59.6 
7.4 
19.7 
14.0 
74.2 

7.4 
22.0 
73.4 
73.7 
73.2 

69.2 
77.0 
73.9 
53.1 
49.7 

11.5 
61.2 
46.3 
15.8 
100.0 

69.3 
96.5 
82.8 
81.2 
13.5 

9.9 

18.4 
3.4 
19.2 
76.1 

21.1 
78.3 
7.4 
16.1 

74.2 
22.4 
17.1 
31.5 


740 




1600 




195 


Corn, green 


500 


Apple 


290 


Dnedfig 


1475 




180 


Banana 


460 


Corn 


1800 




1750 




1600 


Oat 


1720 


Rice . . 


1720 


Rye 


1750 




1215 


Whole wheat bread, oat 


1140 
285 


Toasted bread 


1420 




1205 




415 


Sugar, granulated . . . 


1860 


Molases 


2.4 




3.2 

iSi 

0.2 
1.4 

0.6 
1.0 
1.0 
0.5 
3.4 

0.5 
0.7 
0.2 
1.4 

2.2 
2.0 
5.0 
1.3 


25.1 
3.0 
16.3 
18.2 
83.0 

87.6 
78.3 
94.5 
77.4 
14.6 

77.2 
21.0 
92.2 
2.5 

5.9 
9.2 
2.1 
3.5 


1290 


Stick candy 




1785 


Maple Sugar 






1540 




0.4 
1.6 

1.6 
2.2 
1.1 
1.3 
2.6 

1.1 




1520 




0.5 

0.3 
0.1 


230 




225 




385 




85 




1.6 
3.3 

0.1 


450 




1,605 


Canned fruit 


415 




1,455 




0.2 
16.6 

10.7 
25.8 
29.3 
6.3 




150 


Walnut 


63.4 

7.0 
38.6 
46.5 
57.4 


3285 




1875 


Peanut 


2500 


Peanut butter 


2825 




3125 







23 



RELATIVE PllOTEIN VALUE OF FOODS. 



Kind of Food. 


Cost per 
pound- 
Cents. 


Protein 

for 1 cent 

1-1000 

pound. 


Kind of Food. 


Cost per 
pound- 
Cents. 


Protein 

for 1 cent 

1-1000 

pound. 


Oat 


1.75 

1.5 

2.5 

3 

2.5 

6 
4 
5 
6 
5 

12 
15 

1.3 
25 

2.5 

16 
2.5 
22 
25 

8 

.7 

16 
18 
30 
16 

18 
20 
i 
10 
20 
20 


67.4 
66.7 
48.8 
40.7 
40.0 

37.5 
19.8 
19.4 
19.1 
18.4 

17.4 

16!9 
14.5 
13.6 

13.4 
12.0 
11.8 
11.7 
11.7 

10.9 
10.6 
10.2 
10.0 
9.9 

8.9 
8.8 
8.2 
8.0 
8.0 
7.4 


Chestnut (shelled) 


15 
20 

5 

3 

3 

22.5 
12 
6.3 
50 
19 

20 
10 
10 
5 
10 

22 
15 
10 
10 
5 

15 

20 
37 
22 
25 

6 
17 
15 
52 
23 
30 


7.1 




White of egg 


6.5 


Wheat :::"::::;::::: 




6.0 


Rye 


Parsnip 


5.3 


Buckwheat 


Onion 


5.3 






4.2 






3.9 


Whole wheat bread 


Molasses 


3.8 




English walnut (shelled) 

Dessicated cocoanut 


3.3 


White bread 


3.3 




Oysters 


3.1 






2.8 


Potato 


Raisins 


2 6 






2.6 






2.3 


Salt cod 


Dried fig 


2.0 


Buttermilk 




2.0 






1.1 






1.0 


Fresh shelled beans 


Apple 


0.8 


Beefsteak 


Celery 


0.7 




Grapes 


6 


Mackerel 


Butter 


0.3 


Dried beef 




0.2 


Cod fish (lean) 


Grape juice 


0.1 






0.0 




Lard 


0.0 


Whole milk 


Stick candy 


0.0 


Rice 




0.0 


Yolk of egg 


Maple sugar 


0.0 


Whole egg 


Fruit jelly 


0.0 









24 



RELATIVE HEAT AND ENERGY VALUES OF FOODS. 



Kind of Food. 


Cost per 
pound- 
Cents. 


Fuel value 
for 1 cent- 
Calorics. 


Kind of Food. 


Cost per 
pound- 
Cents. 


Fuel value 
for 1 cent- 
Calories. 


Corn 


1.5 
1.75 
2.5 
2,5 
3 

6 
4 

1.3 
12 
6 

5 

17 
6 
5 
6.3 

10 
15 
19 

S.5 

15 
15 
25 
18 
16 
8 

5 
37 
22 

5 
20 
52 


1200 
983 
700 
640 
583 

310 
301 
296 
292 
267 

243 
240 
237 
228 
205 

172 
167 
164 
161 
135 

125 
119 
113 
108 
99 
93 

92 
92 
89 
81 
80 
79 


Whole milk 


4 
20 

3 

3 
22 

22 
23 

'is 

50 

2.5 

5 
15 
25 
30 

13 
10 
18 
20 
15 

10 
30 
16 
20 
16 
10 

10 
20 
20 
25 
15 


78 


Oat 




Wheat 




77 
75 


Buckwheat 


Onion 


Rye 






Granulated sugar 


Dried fig 


67 








Potato 


Beefsteak 




Beef suet 


Skim milW 


66 


Navy bean, dry 


English walnut (shelled) 

Riittermillf 


66 
64 


White bread 


Lard 


Apple 


58 


Toasted bread 




Whole wheat bread 




54 


Molasses 


Fruit jelly 


48 
43 


Rice 


Cottage cheese 


Peanuts (shelled) 


Canned fruit 


41 




Mackerel 










Bacon 




33 


Chestnuts (shelled) 


Oat breakfast food 


29 


Stick candy 


Dried beef 


28 


Peanut butter 




27 


Smoked ham 


Grapes 


23 


Pork chops 


Codfish (lean) 


20 


Fresh shelled beans 




19 


Banana 




18 


Butter 




13 


Cream cheese 


Oysters 


12 


Macaroni, cooked 




6 


Yolk of egg 


Cfelery 


6 


Olive oil 











THE POTATO AS A FOOD. 

One of the greatest authorities on food in the world is Dr. J. H. 
Kellogg, superintendent of the Battle Creek Sanitarium, Battle Creek, 
Mich. He has spent a lifetime in the study of the various articles of 
food, his investigations covering all possible sources of information, not 
only in America, but in Europe. The following articles on the "The 
Si)ecial Dietetic Virtues of the Potato," by this foremost authority, is 
one of the best ever written about the potato: 

"Soon after the potato was introduced into Europe in the sixteenth 
century the ridiculous notion somehow got afloat that the use of the 
potato was the cause of leprosy, which at that time was quite prevalent 
in most European countries. The prejudice which was thus created 
against this most valuable of all garden vegetables has never been quite 
overcome. Various malicious libels against the good name of this most 
innocent and wholesome of foodstuffs are still afloat. Multitudes believe 
the potato to be difl8cult of digestion. Even physicians often prohibit 
its use on the supposition that it is likely to ferment in the stomach — a 
mistaken notion, as the writer will show. The belief is quite general 
that the potato especially promotes fat-making, and hence that its use 
must be -avoided by persons who have a tendency to obesity. This is 
also an error. All foods tend to produce obesity when taken in excessive 
quantity; that is, more than the individual needs to maintain his nutri- 
tion on equilibrium. No foods produce excess of fat when limited in 
quantity to actual daily bodily needs. 

"The potato is truly a most remarkable product. It contains within 
its aseptic covering a rich store of one of the most easily digestible of all 
forms of starch. The observations of Mosse, Van Noorden and others 
have shown most conclusively that the starch of the potato is more 
easily digested and appropriated by the body than the starches of 
wheat, corn and most other cereals. In laboratory tests made by the 
writer it was found that potato starch digested in less than one-sixth 
of the time of cereal starches. The experience of hundreds of physicians 
in the treatment of diabetes has shown that in many cases the starch of 
the potato is more easily assimilated., or better utilized than other forms 
of starch. 

"Potato gruel made from specially prepared potato meal or tKe pulp 
of baked potatoes has been found in Germany of very great service in 
the feeding of infants and invalids. Potato starch is far better for this 
purpose than cornstarch, arrowroot and similar substances, which are 
pure starch and cannot be properly considered as foods. The long con- 
tinued use of these starclies in the feeding of young infants often results 
more disastrously. 

"The potato is not only an easily digestible foodstuff but possesses 
much higher nutritive value than is generally supposed. According to 
Gautier, about one-fourth of the weight of the potato is food substance, 
consisting chiefly (nine-elevenths) of starch. Of the remainder, three- 
fifths are protein, the tissue-building element, and two-fifths alkaline salts 



2G 

in combination with citric and malic acids, the acids of the lemon 
and the apple. 

''From a dietetic standpoint, the potato is perhaps slightly deficient 
in protein, though this statement would be disputed by some physiolo- 
gists whose experiments ai)pear to demonstrate that the amount of 
l)rotein contained in the potato is quite sufficient for ordinary bodily 
needs. 

"The potato is certainly deficient in fats, of w^hich it contains almost 
none, because of the fact that it is not, like so many of our vegetable 
foods, a seed, but a curiously modified and enormously fleshy tuber. This 
deficiency in fat must always be remembered in the use of the potato, 
and the lack must be made up by the addition of cream, butter, or some 
other foodstuff rich in fat. 

''^Yhat the potato lacks in fat and protein, however, it makes up in 
salts, which constitute nearly 5 per cent of its dry substance and are 
perhaps its most characteristic quality from a dietetic standpoint and 
one of its chief excellences. These salts consist chiefly of potash, and in 
the ordinary form in which they are supplied do a most important ser- 
vice in maintaining the alkaline condition of the blood, which is essential 
to good health and resistance to disease. Meats contain vei^ great 
excess of acid-forming elements and tend to acidify the blood. Cereals 
have some tendency in the same direction. The lowering of the alkalinity 
of the blood by acid-forming foods, especially by the free .use of 
meats, is imquestionably one of the chief causes of the rapid increase 
in chronic diseases, the mortality from which has doubled within thirty' 
years, causing a loss annually of 350,000 more lives than would occur 
if the average citizen was as healthy as he was thirty years ago. This 
is probably also one of the chief causes of arteriosclerosis, or harden- 
ing of the arteries, gout, rheumatism, Bright's disease, apolexy, and 
other degenerative maladies. The alkaline salts of vegetables are need- 
ed to balance the dietary. If the consumption of potatoes in this coun- 
try could be quadrupled, the result would undoubtedly be the saving 
of many thousands of lives annually and an incalculable amount of 
suffering from disease. 

"The great nutritive value of the potato, notwithstanding the fact 
that it is three-fourths w^ater, may be best shown by comparing it with 
other known foods. A study of the nutritive value of various common 
foodstuffs shows that one pound of baked potato is equivalent in total 
nutritive value to the quantities of various foods shown in the following 
table : 

Food equivalent in total food value to one pound of baked potato : 

1% pounds of boiled potato. 

5% ounces boiled beef. 

1 pound of chicken. 

11/^ pounds of codfish. 

214 pints of oysters (solids). 

4 pints of clams (in shell). 

4V2 pints of beef juice. 

10 pints bouillon or beef tea. 

ly^ pints whole milk. 

3 pints skimmed milk. 



27 

8 eggs. 

9 ounces baked beans. 
7 ounces bread. 

1% pints oatmeal or cornmeal mush. 
1% pints liominy (cooked). 
1 pint boiled rice. 

1 pound of bananas. 

2 pounds parsnips (cooked). 
1 pound green peas (cooked). 

3 pounds beets (cooked). 

4 pounds boiled cabbage. 

4 pounds radishes. 

5 pounds tomatoes. 

.5 pounds turnips (cooked). 
61/2 pounds cucumbers. 

"From the above table it will readily appear that the potato is one of 
the most nourishing of our common foods. Its value is still further 
emphasized by the fact that steamed or mashed potato digests in two 
or three hours, whereas roast beef requires four or five hours, or double 
the time (Gautier). 

"As already noted, the potato is not rich in protein, although the 
amount of this element in the baked potato reaches the Chittenden 
standard, 10 per cent of the total nutritive values a proportion which 
in feeding many thousands of pereons, those in health, as well as in- 
valids, at the Battle Creek Sanitarium, we have found amply sufficient. 
The writer adopted personally a very low protein standard in early life 
and has adhered to it for more than forty-six years, and with great 
benefit. Nevertheless, if a larger amount of protein is required, it may 
, easily be obtained by the addition of milk or eggs, substances which 
/( while increasing the proportion of protein also add the fat necessary 
'to render the potato a complete food. Half a pint of rich milk will 
thus balance a pound of baked potato; or an equally good balance may 
be made by adding to a pound of potato two ounces of white bread (two 
(ordinary slices) and an ounce of butter. 

"Bunge, the world's greatest authority on the chemistry of foods, 
has called special attention to the importance of the alkaline salts that 
are found in vegetables, and in a much larger proportion in the potato 
\ than in any other vegetable used as food, the potato containing nearly 
\ forty times as much of this useful element as some cereal foods. No 
^ farmer would think of feeding his horses or cattle on grain alone. Cer- 
eals of all sorts contain a considerable excess of acid-forming elements. 
Grass and herbage of all sorts, as well as fresh vegetables, contain an 
abundance of alkaline salts, and hence are a necessaiy part of the 
diet of animals. Human beings, as Bunge has clearly shown, require 
such vegetables for the same reason, and the potato is the most valuable 
of all known foods as a source of these essential elements. This is per- 
haps the reason why the potato is an almost invariable accompaniment 
of meat dishes. Meat contains an enonnous excess of acid-forming 
substances, which are to some extent neutralized and antidoted by the 
basic salts of the potato. 

"Graham bread with butter, or beans with butter, however, are much 



28 

better combinations Avith i)otato than meat, for the reason that both 
meat and potato are lacking in lime. The body requires about thirteen 
grains of lime a day. Meat contains but half a grain of lime to the 
pound. The potato contains only a grain and a half to the pound. 
Wheat flakes and other whole wheat preparations contain four grains 
of lime to the pound, and peas and betms contain eight grains of lime 
to the pound Cow's milk contains fourteen grains of lime to the pint. 
The American people are losing their teeth, and bone diseases are in- 
creasing, as a result of this deficiency of lime. Professor Sherman of 
Columbia University declares that half the people of the United States 
are suffering from lime starvation. This is in part because of the meat 
diet and free use of cane sugar. Less meat, a larger proportion of 
potatoes, combined with wheat preparations and other cereals, beans, 
peas, and cow's milk would help to check this degenerative tendency. 

THE POTATO AS A FOOD REMEDY. 

"The potato is of immense service as a food remedy in the treatment 
of a large number of diseases. It is especially valuable in cases of 
chronic intestinal auto-intoxication or 'biliousness.' It affords bulk for 
the intestines to act upon, and so antagonizes constipation. The large 
proportion of starch and other carbohydrates encourages the growi:h 
of friendly bacteria in the intestines, thus preventing putrefaction. 
For the same reason the free use of potatoes combats rheumatism and 
gout, which are results of chronic intertinal poisoning. 

"The potato is valuable in the treatment of anemia, because it com- 
bats the growth in the intestine of the germs which produce blood- 
destroying poisons. The death rate from diabetes, according to the 
mortality statistics of the United States census bureau, has increased 
nearly 50 per cent in ten years. The freer use of potatoes as an article 
of diet and the lessened consumption of meat would perhaps do more 
than any other thing to suppress the alarming increase of this fatal 
malady. 

"Arteriosclerosis, or hardening of the arteries, a disease which causes 
apoplexy and is associated A\ith Bright's disease and various forms of 
heart disease besides being the cause of premature old age, is often 
directly the result of chronic poisoning, the course of which is the 
putrefaction of undigested remnants of animal substances which have 
been eaten, which undergo decay with the absorption of poisonous prod- 
ucts. The free use of the potato as an article of diet in place of the 
excessive consumption of meat and fish, a practice widely prevalent, 
would unquestionably check the alarming rapid development of this 
disease, which, according to the United States mortality reports has 
increased four hundred per cent in the last ten years. 

"The potato, buttermilk, and oatmeal diet of the Irish has developed 
one of the most sturdy and enduring races of men to be found any- 
where. The proportion of centenarians in Ireland is more than ten 
times as great as in England. There can be no doubt that the» free 
use of potatoes by the Irish is in large measure responsible for the re- 
markable longevity of this nation. 

"The idea that "the potato is difficult of digestion and thus gives rise 
to fermentation in the stomach is entirely erroneous. The fault is not 



29 

with the potato but with the manner of eating. When acted upon by the 
saliva, the starch of the potato is converted into maltoes and dextrin, 
which Palow of St. Petersburg has shown to be powerful stimulants 
of the glands of the stomach. Properly cooked and well chewed, the 
potato is thus not only a good food but an aid to the digestion of 
other foods. In persons whose stomachs have a tendency to produce 
excessive acids the stimulating effect of the potato may be great as 
to produce the syptoms characteristic of hyperacidity, heartburn, tender- 
ness of the stomach, regurgitation of gas and acid liquid, and other 
well known symptoms. This difficulty is not at all due to fermentation 
but an excessive amount of acid and the resulting spasmodic contrac- 
tion of the pylorus, so the stomach is stimulated to violent contraction. 
The gas contained in the stomach cannot be forced downward in the 
proper direction, and so escapes upward. The diflQculty is not likely to 
occur, however, except when chewing is neglected. The gastric juice 
has little action upon the potato. Coarse particles of potato may remain 
in the stomach many hours, causing excessive acid fermentation, irrita- 
tion and eructations. In eating potato every morsel must be chewed 
until reduced to a smooth paste in which no coarse particles can 
be detected by the tongue. 

"The remedy is simple. Palow has shown that fats lessen the 
activity of the stomach in the secretion of gastric juice. Hence, it is 
only necessary to increase the amount of fat eaten with the potato. In 
extreme cases the potato should be eaten in the form of a puree with 
the addition of butter or rich cream. This diflSculty is especially notice- 
able in persons who have habitually eaten large quantities of meat 
when they undertake to change their eating habits, taking less meat 
and more cereals and potatoes. With a change in eating habit, the 
unpleasant symptoms usually disappear in a short time. 

"Some persons find it necessary to avoid the use of tomatoes and 
acid fruits and potatoes. The apparent disagreement of the potato with 
acid fruits is chiefly due to neglect to thoroughly masticate the food. 
If the potato is eaten in the form of puree or well mashed, and if the 
fruit is also in the form of puree or if pains are taken to masticate 
it very thoroughly inconvenience from the combination will be rarely, 
if ever, experienced. 

"The potato should always be cooked with the ^jacket' on. The mineral 
salts of the potato so valuable to health are just under the skin and 
if the potato is pealed before cooking the salts are thrown away." 



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